HERB PULL-APART BREAD

1 1/2 pounds frozen roll dough (about 18 rolls)
1/4 cup butter or margarine, melted
2 tablespoons parmesan cheese, grated
1 teaspoon leaf thyme, crushed
1/2 teaspoon dried dill weed
1/2 teaspoon dried basil, crushed
1/4 teaspoon dried rosemary, crushed

Thaw dough in covered container or plastic bag; cut each roll in half.

Combine butter, parmesan cheese, thyme, dill, basil and rosemary in a shallow bowl. Dip each portion of roll dough in herb mixture and place in greased Bundt pan. Cover pan loosely with towel or greased plastic wrap. Let rise in a warm place until almost double in size, about 45 minutes.

Bake at 350 degrees F for 30 to 40 minutes, or until golden brown. Invert on serving platter; serve warm.

NOTE: Crushing the herbs in your hand just before use releases maximum flavor.

Makes 10 servings
Source: French's